This is a super simple and speedy dish that just lets the shrimp shine! No reducing of ingredients or sauces required! I normally use fresh garlic when I’m cooking. However, in this recipe I used garlic powder to keep the flavor a little more subtle. Lemon Pepper is available online or in your spice aisle. It contains lemon, pepper, salt & other seasonings.
Once in a while I make a batch of this up for my girls to snack on in the afternoon but it makes a speedy weeknight dinner in under 10 minutes! We like to serve it with a side of rice and a tossed salad!
Make sure the oil/butter mixture is sizzling hot before you add the shrimp or the coating will not crisp.
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Lemon Pepper Shrimp
- 1 pound medium shrimp deveined
- 2 tablespoons flour
- 1 1/2 teaspoons lemon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- salt to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 lemon
- Lemon slices & parsley for serving
Defrost shrimp under cold running water if frozen. Dab dry with paper towels.
In a Ziploc bag, combine flour, lemon pepper, garlic powder, black pepper and salt. Add shrimp to the bag and toss to coat.
Heat butter and oil in a large skillet over medium-high heat. Once oil and butter are sizzling, add shrimp and cook until crisp & browned. Flip over and brown the other side. (About 2 minutes per side). Squeeze 1/2 lemon over top. Do not overcook!
Serve with lemon slices and parsley.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)